April 10, 2011

Hungarian Donuts (Csoroge)

Finally I got to post the recipe of this delightfull treats...
As I mentioned earlier, years back I made them at my daughter school as a fundraiser project; could hardly keep up with making them they were going so fast...
Have fun with making them!

Hungarian Donuts (Csoroge)

2 1/2    cups flour
1/3       cup margarine
1/2       cup milk
1 tbsp   yeast
2 tbsp   sugar
2          egg yolks
2 tbsp   sour cream

Dissolve sugar in 1/2 cup of warm milk, sprinkle on the yeast. Place it in a warm place, away from draft and let yeast rise for about 10 minutes.

In a separate bowl, mix flour and margarine together with a pastry cutter. Add the yeast, egg yolks and sour cream and mix together to form a soft dough. Knit  just until dough is smooth and comes clean from the side of the bowl. Cover and let it rise for 1/2 hour. 

Roll dough out to 1/4" thickness. With a pastry wheel, cut into 1" wide strips, then cut across again, each into a 4" strip, in a diagonal line. Cut a 1/2" slit in the middle of each strip and pull through  one end. Place each one as you pull them through on a floured board, and covered with a towel, let them rise for 1/2 hour. 

Heat 1" oil deep in frying pan. Place doughnuts into oil, turning them over once when they start to brown.

Remove and drain on paper towels. Serve warm sprinkled with icing sugar.

TIP: For the dough to rise, kitchen should be warm at all times and free of draft.

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